Posts tagged “recipe

Damn Fine Spaghetti Sauce

Posted on September 19, 2014

When Seth and I were first dating, we ate spaghetti nearly every meal.  We were young, poor college students.  That was the main reason.  But we also had an 8 lb. jar of homemade spaghetti sauce sitting in Seth’s refrigerator.  That was the other reason.  It was Seth’s dad’s recipe and Seth was not very adventurous with foods at the time, so Seth’s dad made him a massive jar of sauce, promising to refill the jar any time Seth brought it back.  We ate a lot of spaghetti.  I’m sorry to say it took about a month to go through a jar.  How is it possible that the sauce never went bad?  I still think about that now, ten years later. Seth’s dad has…

Rustic summer jam tart

Posted on August 4, 2014

I’m not a dessert person.  With all things sweet or starchy off the menu, dessert becomes repetitive (another tomato, anyone?), so I don’t bother.  If Seth is craving something sweet, he’ll eat a bowl of ice cream, or snag a handful of blueberries, or a slice of gluten-free bread with jam on it. But every so often, we decide to go all out and make a treat for our friends and neighbors. The first time I made this easy tart, I cooked up a strawberry-mulberry jam and spread it straight from the pan onto the tart crust.  It was a farm lunch hit.  Our friends bombarded me with praise as they pulled on their hats and headed back out into the field.  “I was…

Garlic Crusted Pork Loin

Posted on February 1, 2014

You ever have one of those weeks where you’re too busy to think? Because you’re having guests over tomorrow, and the bathroom sink is draining slow, and the washing machine is out of commission so the laundry is piling up, and you have to update the dog’s rabies vaccine before your next encounter with Animal Control? This is a good recipe for that week. It looks impressive, tastes great, and you can throw it in the oven and forget about it while you turbo-plunge the bathroom sink before the guests arrive. It’s good for non guest weeks as well. I’ve been making it twice a month all winter. I roast it some dim afternoon, and then I stand there and pick the garlic crust…